Monthly Archives: December 2015

Holiday Blast Bowl


kale banana apple chia hemp topped with raspberry sunflr and buckwht


This morning I made a festive smoothie bowl for my breakfast.

I partially thawed two bananas in one bowl and a handful of MI raspberries in another. Then, I put the bananas in the high speed blender along with a MI apple, sprinkle of hemp seeds, heavy sprinkle of chia seeds, and a large MI kale leaf. I blended it up. When serving, I topped it with the raspberries and some sunflower and buckwheat seeds also grown in Michigan. It turned out beautiful.

The trick to a smoothie bowl rather than a smoothie drink, is to not add water and to add some partially frozen fruit. I add the chia seeds, because the fruit melts and can be runny. In that time; however, the chia seeds are plumping up to keep everything thick.

I hope that you have a joyful holiday season. ~ Theresa

Lentil Soup

Looking for some warmth now that winter has settled into Michigan? Here’s a soup that includes onions and carrots – easy to find at Michigan farmers markets. And, it’s simple and quick to make. I hope that you enjoy it.


1 cup green lentils

5 cups lightly flavored broth

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 cloves minced garlic

3 Tablespoons olive oil

1 bay leaf

Salt and pepper to taste.

Balsamic vinegar for serving.


  1. Boil the green lentils in the five cups of broth, the bay leaf, and the salt and pepper.
  2. Sauté vegetables in olive oil until the onions are tender.
  3. Add the cooked vegetables to the lentils and simmer until lentils are tender.
  4. Serve in individual bowls adding a splash of balsamic vinegar on top.

lentil soup

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